10 February, 2015
Quinoa Salad with Asparagus and Orange
1 teaspoon olive oil
1/2 cup finely chopped white onion
1 cup quinoa
2 cups water
1/2 teaspoon sea salt flakes
1 large orange, sectioned into 8 peices
1/4 cup chopped macadamias, toasted
2 tablespoons minced red onion
5 dates, pitted and chopped
1 bunch of asparagus – cut into 2 inch pieces and steam, leave to room temperature
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon sea salt flakes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh mint
Preheat pan on medium heat and add olive oil, add white onion and sauté. Add quinoa to pan, sauté for 5 minutes, add the 2 cups of water and sea salt flakes – bring to boil, cover and reduce heat for approx. 15 minutes (make sure the water is absorbed)
Transfer into large mixing bowl, add orange, macadamias, red onion, dates and asparagus and combine.
Dressing – combine lemon juice, olive oil, sea salt flakes, pepper and garlic – use processor or hand wand to combine, stir through mint.
Add dressing to salad and combine.
Delicious on it’s own or as lunch! You can add some lamb if desired!